Sunday, April 17, 2011

Vegan Chocolate Banana Muffins

I woke up Saturday and wanted to bake something for the library (yeah, most days are like this). Working on Saturdays isn't always the most fun...especially when it's 85 degrees outside and the A/C in the library is broken.

However, I opened the refrig and realized I was out of eggs. What?! Out of eggs? What kind of baker am I? Anyway, I didn't find any eggs, but I did find some old bananas.

So, I searched for a vegan recipe and found Love and Olive Oil's Chocolate Banana Cupcakes. Her recipe has a frosting, but I skipped that so I'm calling them muffins.

The recipe includes coconut milk, banana, cocoa powder and a bit of cinnamon. I doubled the amount of cinnamon because I love it.

Quick and easy to make...the resulting muffin is moist. If you are vegan or don't find any eggs in your refrig, give these a try!

Recipe:
Love and Olive Oil's Chocolate Banana Cupcakes
Notes:
1. I used 1/4 t cinnamon instead of 1/8.
2. I did not make the frosting.
3. I used Callebaut Dutch processed cocoa powder.
4. I overfilled my muffin tins and got 10 muffins. Baked for 24 minutes. Next time, I will definitely shoot for 12 muffins!

I like that there are no added xanthum gums and all those other "odd" ingredients in this recipe. Some vegan recipes are riddled with ingredients that I just don't have in my pantry. Did you miss the eggs and butter?

I'm not sure if I could do vegan, I get heart burn from non-diary creamer... and cream and milk in excess make my tummy rumble.... Oolong tea makes it all go down nicely though. Don't you just love baking with dutch cocoa?